Pat the halal chicken tenderloins dry with paper towels. Place them in a shallow bowl with the buttermilk, 1/2 tsp salt, and 1/4 tsp black pepper. Marinate for 15-20 minutes at room temperature (or up to 4 hours in refrigerator).

Set up a 3-station dredging station: Station 1 with flour, paprika, garlic powder, onion powder, and 1/2 tsp salt. Station 2 with beaten eggs. Station 3 with Japanese panko breadcrumbs.

Dredge each marinated chicken tender first in seasoned flour (shake off excess), dip thoroughly in beaten eggs, then press firmly into the panko breadcrumbs to ensure an even, crunchy coating on all sides.

Preheat oven to 425°F (220°C). Place a wire cooling rack inside a rimmed baking sheet and lightly mist with cooking spray. Arrange breaded tenders on the rack without touching.

Spray the tops of the chicken tenders generously with olive oil or avocado oil spray. Bake for 18-20 minutes, flipping halfway through and lightly spraying the other side, until golden-brown and cooked through to an internal temperature of 165°F (74°C). (Air fryer alternative: 390°F / 200°C for 10-12 minutes).

While tenders bake, whisk together honey, Dijon mustard, yellow mustard, mayonnaise, and fresh lemon juice in a bowl until silky and smooth.

Transfer hot crispy tenders to a serving platter, garnish with freshly chopped parsley, and serve immediately alongside the homemade honey mustard dipping sauce.